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Pumpkin Patch Pudding19/10/2017, Recipes

Halloween is round the corner and we've made a series of spooky recipes that are both tasty and easy to make. You can find the video for this pumpkin patch pudding recipe on the fresh-range.com YouTube channel.

For the buttercream icing in this recipe, we made our own powdered sugar from Organic Natural Cane Sugar. Powdering your own sugar is a simple and inexpensive way to make icing sugar. All you need is a blender.

Tip: If you don't like the thought of using artificial colouring in your baking, try swapping some of the wet ingredients for carrot juice.

Method:

Add the eggs and milk, 280g of the sugar and 280g of the butter. Mix until smooth, ideally with an electric mixer.

Add a few drops of orange food colouring and mix well.

Pour the cake batter into the cake pan and bake for 45 - 60 minutes.

Whilst the cake is baking, prepare the buttercream. Place the remaining 220g butter in a bowl, and mix until smooth. Again, this is easiest with an electric mixer.

To powder the sugar, place the remaining 440g sugar in a blender for 30 seconds. Stir and repeat this step to ensure all of the sugar is powdered. (note: this step ensures your buttercream has a smooth texture. If you don't have a blender to powder your cane sugar, simply use 440g of icing sugar instead).

Add the powdered sugar to the butter (or icing sugar to the butter) and mix well. Add a few drops of orange colouring if using. When the buttercream is prepared, set it aside until your cake has cooled.

When your cake has cooked, leave it to cool until it reaches room temperature.

Trim any brown or burned edges from the cake if necessary.

Place the cooled cake in a bowl, and mix into fine crumbs with your hands.

Add half of the buttercream to the cake crumbs, and combine well.

Shape the mix into small balls, and set aside on a plate.

Mix the remaining buttercream with the cocoa powder, and spread over a plate or bowl.

Scatter the cake balls over the buttercream, and top with mint leaves.